Quarter grapefruits and lemons, then thinly slice. Place fruit and water in a large, heavy-based pan. Bring to a gentle boil and cook fruit for about 15 minutes, or until rind is tender.

Step 2

Reduce heat and add sugar, stirring constantly, until the sugar has dissolved. Add ginger and increase heat, allowing mixture to boil, for about 50 minutes, or until jam reaches setting point. To test if jam has reached setting point, place a spoonful of mixture on a cold saucer and freeze for 2 minutes. If it has set, it is ready.

Step 3

Transfer jam to hot sterilised jars, or store in an airtight container in the refrigerator for 3 weeks. Serve with scones, on hot buttered toast, or use as a filling for a sponge cake.

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

Ratings & Comments

Ratings & Comments

Absolutely beautiful marmalade. If you can't get Seville oranges, then this is for you. I don't like grapefruit to eat, but in this marmalade, it's lovely. A perfect gourmet gift, or to indulge yourself every morning.

51saucywhench added this comment at
12:29pm Tue 6th September, 2011

Its a Winner
1st prize in the Novice Jam making catagory at the local country show
Unfortunatly didnt place against the experianced CWA ladies may next time
its Yummy !

5earlykooka added this comment at
02:47pm Sun 3rd July, 2011

Having a large lime surplus,I used very ripe(skins turned yellow)limes,without the lemon.Also used fresh ginger finely sliced.Turned out great.A simple method; even this old geeza could do it!The tartness is just how i like it.

51saucywhench added this comment at
02:49pm Wed 29th June, 2011

Yummm!
If you like your Marmalades "Tart" like a Saville Orange Style ....then this is an easy and dellisous recipe.
I followed it exactly, (but did remove the grapefruit and lemon seeds)
This recipe is straight foward no fuss and easy..... this is the first time I have made jam ..... and Im pleased with the result.
It set perfectly, the jam is well balanced with sweetness, tartness and little hot spots of spicy ginger......
Better make the scones now Cheers!
My thoughts ... dont play around with the recipe or over prepare the fruit ..... Just de seed, 1/4, slice the fruit finely and cook for a great result.
Tip: the jam will only be as good as the Grapefruits used mine were from a friends back yard and they were good eating just on there own to start with .....

3koalabears added this comment at
07:56pm Mon 15th June, 2009

When i cooked this, it was way too bitter! 1st, it didn't say to take out the pips(seeds) & piths so i had to take them off of the fruit; 2nd, soon as it boils, the water should've been tipped out as what i've read from the other recipe from a diff. site that said: "Boil the strips for 5 mins & repeat the operation 5x, changing the water everytime to ensurethat any bitter taste is removed." Now,if this method should be the 1 to be followed, this recipe would be a beautiful tasting marmalade. will be making this again as we got heaps of grapefruit given to us. sad to say, i just wasted everything from sugar, etc.... :-(